RECIPE  NO. 73

'Hogaada Ta Haak Yaa Bum'

(E-Dried Fish with 'Karam Sag or dried Water-lily Stems)
(H-'Sukhi Machhli aur Karam Sag ya Bum )

Dried Fish is available freely in Kashmir. Smaller Fish are dried whole in sun and are called 'Raze Hogada'. Bigger ones, after slitting open their bellies and discarding their Innards, are pressed flat and dried in sun. These are called 'Pacha Hogada'. In Fish Markets, mostly in cities and towns near sea shores in India, dried whole fishes, and also fishes cut into pieces, are available freely. Those, who get used to eat it, like its appetizing odour. They greatly relish it, when cooked alone or in combination with 'Hak' or 'Bum', in Kashmir Dried Lotus and Water-lily Stems, got from lakes etc., in Kashmir, are called 'Bum', and in Hindi 'Kamal ke Nal'.

1. Dried Fish ('Hogada')	250 gm
2. 'Hak' ('Karam Sag') or 'Bum'	125 gm
3. Mustard Oil	1/2 cup
4. Red Chili Powder	1 tsp
5. Salt	about 1/2 tsp
6. Turmeric	1/2 tsp
7. Asafoetida	a pinch
8. 'Vari Masala' (10 gm) or 'Garam Masala' (1/2 tsp)